Ingredients:

  • 3/4 cup (175g) mayonnaise
  • 1 tbsp (15g) Dijon mustard
  • 1 tbsp (15ml) lemon juice
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper
  • 3 cups (450g) cooked chicken breast, cubed or shredded
  • 1/2 cup (60g) celery, finely diced
  • 1/4 cup (40g) red onion, minced
  • 1/2 cup (75g) red seedless grapes, halved
  • 2 tbsp (8g) fresh parsley, chopped
  • 4 large croissants or thick slices of sourdough bread
  • 4 leaves butter lettuce

Instructions:

  1. Dice the celery and red onion into uniform, small pieces. Halve the grapes and finely chop the parsley, then set aside in a small bowl.
  2. In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper until the mixture is smooth and emulsified.
  3. Gently fold the cooked chicken breast into the dressing until evenly coated. Stir in the celery, red onion, grapes, and parsley, mixing just until combined to avoid bursting the grapes.
  4. Toast the croissants or sourdough bread until golden-brown. Place a leaf of butter lettuce on the bottom slice, add a generous scoop of the chilled chicken salad, and top with the second piece of bread.